Print

Cozy Apple Cider Cake with Easy Cinnamon Cream Cheese Glaze

apple cider cake - featured image
Print Recipe

This apple cider cake features concentrated apple flavor from reduced cider, a tender crumb, and a luscious cinnamon cream cheese glaze. It’s a fall baking staple that even self-proclaimed apple dessert haters will love.

Ingredients

Scale
  • 2 cups (480 ml) apple cider
  • 2 ½ cups (312 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • ½ cup (120 ml) vegetable oil
  • 4 tablespoons (56 g) unsalted butter, melted
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 4 ounces (113 g) cream cheese, softened
  • 2 tablespoons (28 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 2–3 tablespoons (30–45 ml) milk

Instructions

  1. Reduce the apple cider: Pour 2 cups of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until reduced to about ½ cup (120 ml), roughly 15-20 minutes. Remove from heat and let cool completely.
  2. Preheat oven to 350°F (175°C). Generously grease a 9-inch Bundt pan (10-15 cup capacity) with butter or baking spray.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. In another large bowl, beat granulated sugar, brown sugar, vegetable oil, and melted butter until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract and cooled reduced cider.
  5. Gradually add dry ingredients to wet mixture, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Pour batter into prepared Bundt pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  7. Let cake cool in pan for 15 minutes, then invert onto a cooling rack and cool completely.
  8. Make the glaze: Beat softened cream cheese and butter together until smooth and fluffy. Add sifted powdered sugar, vanilla extract, and cinnamon, and beat until combined. Add milk one tablespoon at a time until glaze is thick but pourable.
  9. Once cake is completely cool, pour glaze over the top, letting it drip down the sides. Let glaze set for about 15 minutes before slicing.

Notes

Don’t rush the cider reduction; keep at a gentle simmer to avoid scorching. Room temperature ingredients are crucial for a smooth batter and glaze. Let cake cool completely before glazing to prevent the glaze from sliding off. The cake can be made a day ahead; store unglazed at room temperature and glaze fresh.

Nutrition

Keywords: apple cider cake, cinnamon cream cheese glaze, fall baking, bundt cake, apple dessert

Find it online: https://lenatable.com/cozy-apple-cider-cake-with-easy-cinnamon-cream-cheese-glaze/